Chipotlebeefstew Recipes

CHIPOTLE STEAK (COPYCAT)

Steps:

• To make the marinade, in the bowl of a food processor or blender, add garlic, adobo sauce, ancho chile powder, olive oil, cumin, dried oregano, 1 tablespoon salt, and 1 teaspoon pepper. Blend until smooth (add water if needed to fully blend the marinade).
• In a large zipper-top plastic bag or bowl, add steak and marinade, tossing to coat. Let the beef marinate at room temperature for 30 minutes or up to 12 hours in the refrigerator. Bring to room temperature for at least 30 minutes before cooking.
• In a large skillet over medium-high heat, heat 2 tablespoons olive oil until shimmering. Add marinated steak to the skillet and cook, stirring occasionally, until the temperature reaches 135 degrees for rare or 145 degrees for medium-rare. Depending on the size of your skillet, you can cook the steak in batches.
• Remove to a cutting board and tent with foil for 10 minutes. Chop into small pieces. Season to taste with salt. Serve with your favorite burrito toppings such as rice, beans, guacamole, and salsa.

SLOW-COOKER CHIPOTLE CHICKEN STEW

Steps:

• Put the chicken in a 6- to 8-quart slow cooker and sprinkle with 1 teaspoon cumin, 1/2 teaspoon salt and a few grinds of pepper. Add the onion, tomatoes, chipotle and adobo sauce, oregano, the remaining 1 teaspoon cumin and 1/2 teaspoon salt. Cover and cook on low until the chicken is tender and the sauce is slightly thickened, about 7 1/2 hours. Add the corn and stir until warmed through.
• Warm the tortillas in a dry skillet or in the microwave. Top each serving of stew with cheese, avocado and cilantro. Serve with the warm tortillas.

SLOW-COOKER CHIPOTLE BEEF STEW

Steps:

• Spray 4- to 5-quart slow cooker with cooking spray. In small microwavable bowl, microwave corn uncovered on High 2 minutes or until thawed. In slow cooker, place corn and all remaining stew ingredients; mix well. Cover and cook on Low heat setting 8 to 10 hours (or High heat setting 4 to 5 hours.)
• Divide stew evenly among 6 bowls. To serve, top with avocado, tortilla chips, cilantro and sour cream.

CLASSIC CHIPOTLE STEAK

Steps:

• Combine all ingredients except steak. Pour 1/4 cup steak sauce mixture over steak in shallow dish; turn steak to coat both sides. Refrigerate 30 min. to marinate.
• Heat grill to medium heat. Remove steak from marinade; discard marinade.
• Grill steak, 17 to 20 min. or until medium doneness, turning occasionally and brushing with remaining steak sauce mixture.

CHIPOTLE'S STEAK RECIPE BY TASTY

Steps:

• On a cutting board, season the steak with salt and pepper on both sides.
• Place the steak in a zip-top bag and add the chipotle peppers, then toss to coat.
• Refrigerate for at least 2 hours, up to overnight.
• Heat the oil in a large skillet over medium-high heat.
• Add the steak to the pan and cook for 5 minutes per side.
• Remove the steak from the pan and rest on a cutting board for 10 minutes. Cut into bite-size pieces.
• Enjoy!

SMOKIN' CHIPOTLE PORK STEW

Steps:

• 1. Heat a large Dutch oven over medium-high heat until very hot, about two minutes. Add the oil. Add the pork and cook, in batches if necessary, until browned on all sides. Transfer the pork to a bowl and set aside.
• 2. Reduce the heat to low. Add the onions, stirring to scrape up the browned bits from the bottom of the pot. Cover with a tight-fitting lid and cook, stirring occasionally, until the onions are golden and slightly browned around the edges, about 10 minutes. Add the reserved pork, beer, chipotles, adobo sauce, cumin, salt, and pepper; stir until combined. Simmer, covered, stirring occasionally, until the pork is fork-tender, about 1 1/2 hours.

CHIPOTLE BEEF STEW

Steps:

• Season beef to taste with salt and pepper.
• Brown beef on all sides in oil in a large skillet, but do not overcrowd pan.
• Add onion, garlic and cumin to skillet.
• Cook, stirring, until onion is tender, about 5 minutes.
• Add tomato puree, chipotles, adobo sauce, and stock or water to meat, mixing well.
• Simmer, stirring occasionally, over low heat, until meat is tender, about 1 1/2 hours (if stew starts to dry out just add some beef stock or water).
• Add hominy to pan and cook for 15 minutes more, or until dish is heated through.
• Check dish for salt and pepper, if needed.
• Serve in bowls with warmed flour tortillas, if desired.

CHIPOTLE BEEF STEW

Steps:

• Pat beef dry and season with salt and pepper. Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then brown meat in 2 batches, transferring to a plate as browned. Return all meat to skillet. Add onion, garlic, and cumin and cook, stirring occasionally, until softened, about 5 minutes. Pur e tomatoes with juice, chiles, adobo sauce, and water in a blender or food processor and add to meat mixture. Simmer, covered, stirring occasionally, until meat is tender, about 1 1/4 hours. Add hominy and simmer, covered, 15 minutes. Season with salt.

CHIPOTLE BEEF TENDERLOINS

Steps:

• In a Dutch oven, heat oil over medium-high heat; saute onion, green pepper and jalapeno until tender. Stir in tomatoes, chipotle, pepper sauce, sugar, salt, chili powder and cumin; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 25-30 minutes, stirring frequently., Sprinkle steaks with steak seasoning. Grill, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 160°), 7-8 minutes per side., Remove sauce from heat; stir in cilantro and, if desired, Liquid Smoke. Serve with steaks.

CHIPOTLE CARNE GUISADA (BEEF STEW MEAT BRAISED W/CHIPOTLE)

Steps:

• Season the beef stew meat with the cumin, salt and pepper. Set aside.
• In a large frying pan, heat oil and add the onions, bell pepper and tomatoes on medium high heat. Saute for about 5-7 mins or until translucent. Add the seasoned meat and brown (on High heat) for about 7-10 minutes.
• Add 2 cups of hot water to the pan. Add the bullion, chipotle sauce/pepper Sazon Goya and stir.
• Cover and cook on medium high heat for about 45 mins or until most of the liquid is absorbed then uncover and add 1 more cup of water. Cover and simmer for another 30 mins or until liquid is almost absorbed. Uncover and add another 1 cup of water and cilantro. Cover and simmer for 20-30 mins more. Turn heat off and let stand, covered, for another 10-15 mins for liquid to thicken. Serve with rice.

BIG PAPA'S HOMEMADE BEEF STEW

Steps:

• Heat vegetable oil in a large skillet over high heat; sear beef until browned on all sides, about 5 minutes. Transfer beef and oil to a large pot.
• Mix water, carrots, onion, celery, Worcestershire sauce, salt, sugar, pepper, paprika, garlic, bay leaves, and allspice with beef; cover pot and simmer over low heat for 1 1/2 hours. Add potatoes to stew, cover pot, and simmer until potatoes are tender, about 40 minutes more.

CHIPOTLE SHREDDED BEEF

Steps:

• In a large skillet coated with cooking spray, heat oil over medium-high heat. Add onion; cook and stir 2-3 minutes or until tender. Stir in tomatoes, vinegar, peppers with sauce, garlic, brown sugar, bay leaves and spices. Bring to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until thickened., Place roast in a 5-qt. slow cooker; add tomato mixture. Cook, covered, on low 8-10 hours or until meat is tender., Discard bay leaves. Remove roast; cool slightly. Skim fat from cooking juices. Shred beef with two forks. Return beef and cooking juices to slow cooker; heat through. Serve with rice. If desired, top with cheese and sour cream. Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.